Chocolate Chip Cookie Dough Cheesecake Bars

Fri, 18 Sep 2009 by Christy Denney

Just the name of these make your mouth water. A graham cracker crust with mini-chocolate chips in it topped with a layer of cheesecake and then loaded with drops of cookie dough. A drizzle of chocolate on top makes it out of this world. You’ll have to thank Bake or Break for introducing us to this thigh expanding treat. It has a lot of components and sometimes less is more, but not in this case. Heaven.

For the Crust: Preheat oven to 325°. Butter a 9?-square baking pan (*I used an 8x11 pan). Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn't too crumbly. Stir in chocolate chips.

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

For the Cookie Dough: Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour (Add a little at a time. You might not need all the flour. Just add it until the mixture sticks together). Mix just until incorporated. Stir in chocolate chips. Set aside.

For the Filling: Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. It will seem like a lot of cookie dough but you want some in every piece. Bake about 30 minutes at 325 degrees, or until set. Transfer to wire rack.

For the Drizzle: For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. *I think it's easier in the microwave. Put in a ziplock bag in a microwave safe bowl and cook for 30 seconds at a time, mixing within the bag after each interval. Snip off the corner of the bag and drizzle. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars.

Cool bars in pan completely, about an hour. Using the edges of the parchment paper, remove bars from pan. Cut into bars, keep cool in the refrigerator and serve.

Oh my!! Sheri and I just looked at this and Sheri’s exact words were, “Oh MY GOSH!” We’re going to try to eat healthy all week so we can indulge in this sweet treat next weekend! haha! They look very “thigh expanding” but sooo good!

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These look absolutely fabulous! I can’t wait to try them. And I’m a little scared to keep looking through your recipe index because desserts are my favorite and you have a lot of yummy stuff there. Hopefully the summer doesn’t end with me 50 lbs. heavier! I’m linking to a couple of your posts on my blog tomorrow with some linky love back your way. Thanks!

About

I'm Christy, The Girl Who Ate Everything. I love food that brings family and friends together in the kitchen. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. Read more here...